Horseradish Cheese Grits with Confetti of Roasted Poblano Peppers and Red Onions
['3 cups whole milk', '3/4 teaspoon salt', '1/4 teaspoon ground pepper', '3/4 cup stone-ground grits (yellow, white, or a blend)', '2 poblano peppers', '1 tablespoon olive oil', '1/2 large red onion, thinly sliced', 'Salt and freshly ground pepper', '3/4 cup grated aged white cheddar cheese', '2 tablespoons prepared horseradish']
Bring milk, salt, and pepper to a boil in a medium saucepan. Pour in grits and whisk vigorously to blend. Reduce heat to medium-low and continue cooking, stirring every 1 to 2 minutes until thickened, about 40 to 45 minutes, adding more liquid (water or milk) as needed.
Meanwhile, heat the broiler (or flame grill) to high. Place the peppers directly under the hot broiler (or on the hot flames) and cook, turning occasionally, until blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface; set aside to cool. Once cooled, run the peppers under a stream of cool water and pull off the blackened skin, seeds, and stem and discard. Stack the roasted pepper flesh and cut into thin, 1/4-inch-wide, 2-inch-long strips; set aside.
In a medium skillet, heat the oil over medium-low heat. Add the onion, salt, and pepper, and cook, stirring occasionally, until softened and lightly browned, about 20 minutes.
To finish, stir the cheese into the cooked grits until melted. Gently fold in the horseradish, roasted pepper, and sautéed onions. Taste and adjust seasonings if necessary. Serve immediately or keep warm for up to 3 hours over a gently simmering water bath.
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